Craving something easy, hearty, and downright delicious? These Crockpot Mississippi Meatballs are a flavor-packed twist on the classic roast! Juicy meatballs simmered low and slow in a tangy, savory gravy—perfect over mashed potatoes, rice, or even as a party appetizer. Just toss everything in the slow cooker and let the magic happen!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Meatballs
If you've tried Mississippi Pot Roast, you’re going to love these Crockpot Mississippi Meatballs because they’re the ultimate comfort food with hardly any effort. Imagine juicy, tender meatballs soaking up a rich, tangy gravy with just the right kick of flavor—seriously irresistible.
Whether you’re feeding your family on a busy weeknight or impressing friends at a party, this recipe has you covered. Plus, it’s made in the crockpot, so you can set it, forget it, and let your kitchen fill with that mouthwatering aroma. Simple, delicious, and so versatile—you’ll want to make them again and again! You could also try these chicken meatballs! For another delicious appetizer, try these BBQ Little Smokies and these Slow Cooker Hawaiian Meatballs.
Mississippi Meatball Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Frozen Meatballs: A bag of your favorite frozen meatballs keeps things super easy—no need to cook from scratch! Go for beef, turkey, or even plant-based options.
- Beef Broth: Adds a savory depth of flavor and keeps everything nice and saucy while it cooks.
- Ranch Seasoning: The secret to that signature tangy, herby flavor! A packet of dry ranch seasoning is all you need.
- Pepperoncini Peppers and Juice: These mild peppers and their tangy brine bring a pop of zesty flavor that takes the dish to the next level.
- Brown Gravy Mix: A packet of gravy mix thickens the sauce and adds rich, comforting flavors to the meatballs.
Instructions
[Step 1] In a mixing bowl, whisk together the beef broth, ranch seasoning, 2-3 tablespoons of peperoncini juice and the brown gravy mix.
[Step 2] Add the meatballs to a crockpot that has been sprayed with nonstick spray and pour the gravy mixture over the top. Top with 8-10 peperoncini peppers and a stick of butter.
[Step 3] Cook on high for 3 ½ - 4 hours or until the sauce thickens.
[Step 4] Stir the meatballs and serve with mashed potatoes, rice, or make into sandwiches.
How to Store Leftovers
Store your Mississippi meatballs in an airtight container in the fridge for up to 4 days. When it’s time to reheat, pop them in a saucepan over medium heat, adding a splash of beef broth or water to loosen up the sauce. Stir occasionally until warmed through.
You can also reheat them in the microwave in 30-second bursts, stirring in between, for a quick fix. They taste just as amazing the next day—if not better!
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Crockpot Mississippi Meatballs
Ingredients
- 32 Ounce Bag Frozen Meatballs
- 2 Cups Beef Broth
- 1 Packet Ranch Seasoning
- 2 Packets Brown Gravy Mix
- 2 Tablespoons Peperoncini Juice
- 8-10 Peperoncini Peppers
- ½ Cup Butter
Instructions
- In a mixing bowl, whisk together the beef broth, ranch seasoning, 2-3 tablespoons of peperoncini juice and the brown gravy mix.
- Add the meatballs to a crockpot that has been sprayed with nonstick spray and pour the gravy mixture over the top. Top with 8-10 peperoncini peppers and a stick of butter.
- Cook on high for 3 ½ - 4 hours or until the sauce thickens.
- Stir the meatballs and serve with mashed potatoes, rice, or make into sandwiches.
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